Recipes
Oatmeal Souffle
- Breakfast
F&W’s Kay Chun turns soufflé into a healthy, elegant and satisfying breakfast or brunch dish. Much of the prep can be done the night before.
Ingredients
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1 cup extra-thick rolled oats
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3 cups whole milk
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2 tablespoons turbinado sugar
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Pinch of kosher salt
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3 large eggs, separated
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2 cups mixed raspberries and blueberries
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1/2 teaspoon finely grated lemon zest
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Confectioners’ sugar, for dusting
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Pure maple syrup, for serving (optional)
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